Flavour: Peanut Butter & Jelly
My boyfriend has recently bought me a whoopie pie book so I have been very eager to test it out, this was only my second time making them, last time I couldn't get the marshmellow filling to thicken so I ended up layering them up in a casserole dish.
There is a recipe for peanut butter and jam whoopie pies in the book, however I did not have to right ingredients so I decided to deviate from the recipe while still including the flavours and here's what happened:
I always try to bake when the house is empty, I don't like people (my dad!) peering over me every five minutes and also I always tend to sing when I'm in the kitchen.
First I measured out the ingredients for the cake bit of the pie which was; 9oz plain flour, 1 tsp of baking powder, 60oz butter/vegetable fat, 5 1/2 oz of caster sugar, an egg and 150ml of milk.
Then pre-heated the oven to 160 degrees Celsius (my oven is a fan over, for normal ovens 180 C/350 F/Gas Mark 4).
Afterwards I lined two baking trays with greaseproof paper and greased the greaseproof paper, to be extra sure. (Pictured above).
The next thing I did was beat the sugar and butter in a bowl with an electric whisk, just using a folk works as well and does look nicer. The mixture should look like this:
Its easy to push the mixture out between the whisk with a knife or something :)
Beat in the egg, then sieve in half of the flour and baking powder, before beating in the milk and then repeat with the rest of the flour. Add a couple of spoonfuls of jam and peanut butter and mix that in. The mixture should then look like this:
I am a very messy worker! I do end up with a lot of mess on the work top, on me and all round the bowl D:
I piped little circles onto my baking trays using a piping bag, but I guess you can use a spoon. I couldn't find my round nozzle but they turned out the same, so here's a picture:
Pop one tray in the oven for about 15 mins, you know when they're done as when you lightly poke them they spring back up. Leave to cool while the next tray is in the oven.
Five minutes before the tray is due to come out I take the pies off the paper, they come off straight away for me sometime a gently twist maybe needed. I put them on a cooling rack and then grease up the paper again and pipe more mixture on to this. When the tray in the oven is done I swap them. I keep repeating this until the mixture is all gone.
I take this opportunity waiting for them to cook in the oven to make the filling to sandwich them together. So I measured out the ingredients for this; 4oz of peanut butter and 5 oz icing sugar. You will need to add butter but I don't trust the measurements given for butter cream because whenever I follow their measurements its always too runny. I find it better for it to be dryer and then gradually work in the wetter ingredients, if its too dry and you run out of butter you could always add a little water but if its too wet and you run out of icing sugar D: oh no!
So first I added the peanut butter to the icing sugar, I pushed the peanut butter round the side into the sugar like this:
Making sure I went all way round the bowl.When I finished this I added little bits of butter around this size:
Rubbing it on around the outside like with the peanut butter, it should soon start to look like this:
I keep doing this and adding bits of butter at a time until it looks like this:
Then I simply spread a thin layer of jam on one half and some butter cream on the other and sandwiched together.
End result:
If you try it out please post me a picture and/or tell me how it goes :)
My boyfriend has recently bought me a whoopie pie book so I have been very eager to test it out, this was only my second time making them, last time I couldn't get the marshmellow filling to thicken so I ended up layering them up in a casserole dish.
There is a recipe for peanut butter and jam whoopie pies in the book, however I did not have to right ingredients so I decided to deviate from the recipe while still including the flavours and here's what happened:
I always try to bake when the house is empty, I don't like people (my dad!) peering over me every five minutes and also I always tend to sing when I'm in the kitchen.
First I measured out the ingredients for the cake bit of the pie which was; 9oz plain flour, 1 tsp of baking powder, 60oz butter/vegetable fat, 5 1/2 oz of caster sugar, an egg and 150ml of milk.
Then pre-heated the oven to 160 degrees Celsius (my oven is a fan over, for normal ovens 180 C/350 F/Gas Mark 4).
The next thing I did was beat the sugar and butter in a bowl with an electric whisk, just using a folk works as well and does look nicer. The mixture should look like this:
Beat in the egg, then sieve in half of the flour and baking powder, before beating in the milk and then repeat with the rest of the flour. Add a couple of spoonfuls of jam and peanut butter and mix that in. The mixture should then look like this:
I piped little circles onto my baking trays using a piping bag, but I guess you can use a spoon. I couldn't find my round nozzle but they turned out the same, so here's a picture:
Five minutes before the tray is due to come out I take the pies off the paper, they come off straight away for me sometime a gently twist maybe needed. I put them on a cooling rack and then grease up the paper again and pipe more mixture on to this. When the tray in the oven is done I swap them. I keep repeating this until the mixture is all gone.
I take this opportunity waiting for them to cook in the oven to make the filling to sandwich them together. So I measured out the ingredients for this; 4oz of peanut butter and 5 oz icing sugar. You will need to add butter but I don't trust the measurements given for butter cream because whenever I follow their measurements its always too runny. I find it better for it to be dryer and then gradually work in the wetter ingredients, if its too dry and you run out of butter you could always add a little water but if its too wet and you run out of icing sugar D: oh no!
So first I added the peanut butter to the icing sugar, I pushed the peanut butter round the side into the sugar like this:
End result:
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